This recipe is for my mom, who is my favorite cook. Her love, guidance, advice and life’s skills are the reason for what I am today. This is a way of saying thanks and I love you.
Cabbage Pie is one of my moms most popular dishes. I have not seen anyone making this other than her. Believe me, whoever has eaten it, has become a fan of this. Its easy, simple to make and a wholesome meal. We mostly have this for dinner as it is not only a wholesome meal but light on stomach.
And for all those weight watchers: please note that we can substitute the all-purpose flour with almond meal/almond paste and a tablespoon of roasted and powdered flax seeds. If you are going with almond paste, you can grind it with milk into a paste and add along with milk to the cabbage mixture. As we are conscious of the carbs intake, I usually go in for these combinations, which is more healthier too.
Saute the onion and chilly in 3/4th cup butter until the onion becomes translucent. Add the cabbage and salt and mix well. Keep it covered for 3 minutes.
Once the cabbage becomes soft and half-cooked, add flour and saute well until the cabbage has lost its raw taste. Adjust the seasoning according to your preference.
Stir in the milk and let it simmer for 2 minutes.
In a separate pan, stir the breadcrumbs in melted butter until it turns golden brown and you can smell the lovely, toasty scent
Layer sliced boiled eggs in a baking dish. Spread the cabbage mixture on top of the egg layer and sprinkle the breadcrumbs evenly on top.
Bake this in the oven at 170 degree Celsius until steam comes out – around 15 minutes. Serve, hot with tomato ketchup!!!